This dish was seriously delicious!! I just finished eating left overs for lunch! It really is similar to chicken noodle soup. So if you’re looking for comfort food but not in the mood for soup, this would be a great option.
3 cups uncooked Egg Noodles
1 lb cooked, shredded Chicken*
1 160z package of frozen Peas, Carrots, Beans
1 cup Milk (oops, I didn’t add this one)
1 10oz can Cream of Chicken Soup
1 10oz can Cream of Mushroom Soup
S&P to taste
1/2 tbsp Onion Powder
2 tbsp melted Butter
1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
*You can use a rotisserie chicken to make things faster. In that case use about 2-3 cups shredded chicken. Otherwise, thaw and cooked chicken breast.
Preheat oven to 350*
Spray 9×13 baking dish with nonstick spray.
Boil egg noodles per package directions and then drain the water.
While the noodles are cooking, combine all over ingredients in large bowl.
Add cooked noodles and gently mix together.
Power into baking dish and cover with foil.
Back for 30 minutes or until heated through.
Remove and let stand for 4 min before serving!
**I baked ours for 20 minutes and it wasn’t long enough so check after 30. Don’t count on 30 being long enough.**